Creamy and delicious, this Chicken Pot Pie Soup is an easier version of the ultimate classic comfort food! Chicken and veggies never tasted so good.
You can make Chicken Pot Pie Soup easy with leftover Rotisserie Chicken, and serve it with fresh-from-the-oven 3-Ingredient Homemade Biscuits for a quick and delicious weeknight dinner. For other dinner-in-a-flash ideas, have a peek!
And if you're watching your carbs (or just saving room for Christmas cookies) you don't have to make the biscuits, just serve the soup as-is. It will still be amazing. Although if you're the type of person who chooses biscuits over sweets, you can definitely make your own biscuits, too. No one is going to say no to a real, honest-to-goodness biscuit.
Oh, and one more thing: you can definitely switch up the chicken for leftover turkey and stock, for turkey pot pie soup. Everyone will (excuse the pun) gobble it up!
Making Chicken Pot Pie Soup for a soup exchange? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
How to make Chicken Pot Pie Soup:
No quantities of the ingredients are listed here, because you may be making a bigger batch of soup! Look at the recipe card below for exact amounts.
- First, find a big pot, like a Dutch oven or soup pot with a heavy bottom. Cook the onions in some olive oil until soft and translucent. Then add the garlic, potatoes, thyme, and parsley. Give everything a stir until well combined.
- Next, whisk in the flour and cook for about 30 seconds, stirring the whole time. Pour in the chicken broth, cream, half and half, and then tuck the bay leaf into the pot. Bring the soup to a gentle boil, then turn down the heat and let simmer.
- Stir in the chicken and veggies and cook on low heat for another 30 minutes, up to 2 hours on the stove. (If you opt for the longer cooking time, check the soup occasionally to see that the liquid levels are okay.)
- Before serving, remove the bay leaf and season to taste with salt and pepper. Biscuits optional (but always welcome).
How to make Slow Cooker Chicken Pot Pie:
Chicken Pot Pie Soup + crock pot= best Wednesday ever.
This recipe works better with raw boneless chicken breasts, so the chicken doesn't overcook in the crock pot. If you prefer to use pre-cooked rotisserie chicken, add it in the step when you add the cream, about an hour before you plan to serve the soup.
- Place the chicken, onion, garlic, thyme, bay leaf, broth, potato, and veggie mix in a slow cooker.
- Then cover and cook on HIGH for 3 hours. Take the chicken out, shred it, and return to the crock pot. Remove the bay leaf and discard.
- Next, whisk the flour, half and half, and cream together until smooth and pour into the slow cooker. Continue to cook on high heat for about an hour.
- Before serving, season to taste with salt and pepper and stir the parsley into the soup.
How to thicken creamy soups:
If the small amount of flour in this recipe doesn't make a thick enough soup for your taste, here's a trick to make the Chicken Pot Pie Soup even thicker:
Take 3 tablespoons of cornstarch and mix it with a small amount of cold water to make a slurry. Add it to the soup as it cooks. In a few minutes, it will be even thicker.
How to make healthy Chicken Pot Pie Soup:
To make a low-calorie version of Chicken Pot Pie Soup, do this:
- Use fat-free milk in place of the cream and half and half.
- Increase the amount of flour to 1/4 cup.
- Omit the potatoes and add more vegetables: celery, mushrooms, cubes of butternut squash, or broccoli.
Chicken Pot Pie Soup Recipe
- 1 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 5 teaspoons roughly chopped fresh thyme (or 1 1/2 teaspoons dried)
- 1 tablespoon chopped freshly parsley (or 1 teaspoon dried)
- 2 Yukon gold potatoes cut into 1/4-inch pieces (about 1 pound)
- 1 tablespoon all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 1 cup heavy cream
- 1 bay leaf
- 3 cups cooked chicken diced or shredded
- 1 (12 ounce) bag frozen peas and carrots
- Buttermilk biscuits for serving
- Heat oil in a large Dutch oven or soup pot over medium heat until it begins to shimmer. Add the onion and cook for 2 to 3 minutes, or until translucent and tender.
- Add the garlic, thyme, parsley, and potatoes and cook an additional 30 seconds, stirring once or twice.
- Quickly whisk in flour and cook another 30 seconds, stirring continuously. Pour in the half-and-half, chicken broth, cream, and bay leaf and bring to a boil.
- Reduce heat to simmer. Stir in chicken and veggies and continue to simmer for 30 minutes, or up to 2 hours (check often to ensure liquid does not cook off).
- Remove and discard bay leaf. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Serve warm with buttermilk biscuits.